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MCQs

Total Questions : 116 | Page 6 of 12 pages
Question 51. Penicillin G is also known as
  1.    hydroxy benzyl penicillin
  2.    phenoxy methyl penicillin
  3.    benzyl penicillin
  4.    2-pentenyl penicillin
 Discuss Question
Answer: Option C. -> benzyl penicillin
Question 52. A major organic acid produced by a microbial process used in foods is
  1.    sulfuric acid
  2.    uric acid
  3.    citric acid
  4.    oxalic acid
 Discuss Question
Answer: Option C. -> citric acid
Question 53. The organism B. brevis can be used commercially for the production of
  1.    tyrocidin
  2.    tyrothricin(bacitracin tyrocidin complex)
  3.    All of these
  4.    gramicidin A
 Discuss Question
Answer: Option C. -> All of these
Question 54. Protease, which is used for flavouring of sake and haze removal in sake is produced by
  1.    A. oryzae
  2.    A. niger
  3.    A. flavus
  4.    B. cereus
 Discuss Question
Answer: Option A. -> A. oryzae
Question 55. The early assay employed for measuring penicillin activity were based upon the quantity required to prevent growth of S. aureus over
  1.    200 mm diameter zone using the cylinder plate method of assay
  2.    24 mm diameter zone using the cylinder plate method of assay
  3.    None of these
  4.    20 mm diameter zone using the cylinder plate method of assay
 Discuss Question
Answer: Option B. -> 24 mm diameter zone using the cylinder plate method of assay
Question 56.  Which of the following was the first amino acid to be produced commercially?
  1.    L-glutamic acid
  2.    L-lysine
  3.    L-cystine
  4.    L-methionine
 Discuss Question
Answer: Option B. -> L-lysine
Question 57.  The first penicillin isolated by Alexander Fleming, penicillin F is also called
  1.    2-Pentenyl Penicillin
  2.    n-heptyl penicillin
  3.    phenoxymethyl penicillin
  4.    benzyl penicillin
 Discuss Question
Answer: Option A. -> 2-Pentenyl Penicillin
Question 58.  Cycloserine may be isolated from the cultures of
  1.    S. orchidaceus
  2.    S. lavendulae
  3.    S. garyphalus
  4.    All of these
 Discuss Question
Answer: Option D. -> All of these
Question 59.  
The Candida species require fermentation equipment lined with plastic because they are extremely sensitive to
  1.    traces of cobalt
  2.    traces of nickel
  3.    traces of iron
  4.    none of these
 Discuss Question
Answer: Option C. -> traces of iron
Question 60.  
It is mandatory that cultures and fermentation residues be sterilized before discard in case of Eremothecium ashbyii and Ashbya gossypii because they are
  1.    plant pathogens
  2.    human pathogens
  3.    plant mutants
  4.    none of these
 Discuss Question
Answer: Option A. -> plant pathogens

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